Soon, the old man fried another shrimp. The coating was crispy and clear, and the shrimp body was tender and juicy. It was more tender than boiled and steamed shrimp, and it was also full of sweetness. It was simply amazing.

Then Li Feng robbed most of it.

Finally, there is matsutake, asparagus and other vegetable tempura.

…

At this time, Li Feng also knew that this kind of fried food is called tempura in Japan. It is a fried food in Japanese cuisine. Flour, eggs and water are mixed into a slurry, and fresh fish, shrimp and seasonal vegetables are wrapped in the slurry and put in the slurry.

Fry it in a pan until golden brown, then dip it in the juice made from mashed radish. It is tender and delicious, fragrant but not greasy.

It is said that the name "tempura" comes from the Portuguese rápido, which means "hurry up". In the 16th century, during the Ming Dynasty in China, it was introduced to Japan by Portuguese missionaries and later became popular in Japan.

Shogun Tokugawa Ieyasu liked to eat this kind of tempura very much.

If you understand the meaning of the name of tempura, you will probably understand how to make it. "Tian" is the abbreviation of "Tianzhu", which means foreign food; "fu" is written as "bran" in Japanese, which refers to the use of wheat flour.

Wrapped dough; "Luo" means a thin layer. Wrap vegetables or fish in flour and fry them in a pan. This is the most basic way to make tempura.

But making delicious tempura is not as simple as its name describes. From using oil to tempura, to coating and frying, the Japanese have been constantly exploring and changing.

After this food trip, Li Feng finally got to know this old man. The owner of the shop is named "Zhangshan Zhenrong". He is 66 years old and seems to be a very honest and wretched person.

However, the old man has an extraordinary legend. When he was young, he came to the most famous tempura shop in Ginza, "Tenmai", and worked as an apprentice with the owner Norio Hashii. He served as his master for nineteen years.

, that is, the boss is the royal chef of Emperor Showa.

Mr. Shoyama started working as an apprentice at the age of 18 after graduating from high school. He worked as an apprentice for 19 years and opened his own shop for another 29 years. In total, he has been making tempura for 48 years.

For half a century, he only cooked one dish in his life. He just fished the ingredients out of the oil pan. This process seemed to have no technical content, but it was actually a condensed version of what he had learned over the decades. Not only did he have to ensure the internal temperature of the ingredients,

, and even exploded to the critical point. This is indeed a technical job.

The young woman just now is his wife, and she has been with him from the moment he opened the store, living a life of husband and wife.

Many celebrities have visited this store. Before she got married, the Japanese Crown Princess Masako often came here to eat with her parents. Many politicians and entertainers are also regular customers here. It is true that "a small store has a big reputation"

, good wine is not afraid of the depth of the alley.

The reason why he keeps a bald head is to prevent his hair from falling out in the tempura. A clean bald head can win the trust of customers.

He is indeed a responsible old man.

In the end, the two foodies talked about the essence of food. Li Feng was also very curious about Mr. Zhangshan's fried tempura, which was placed on white paper without any trace of oil.

Li Feng also asked: "Mr. Zhangshan, what's the point of fried tempura? Why is it so delicious?"

Mr. Zhangshan smiled and said: "There are three things to pay attention to. The first is texture, the second is taste, and the third is vision. The texture must be crispy, and the taste must be fragrant but not greasy. The vision must have shape.

It can arouse appetite."

"Then how can we achieve these three points?"

"The first is to use good oil. The second is to use fresh ingredients."

The oil used by Mr. Zhangshan to fry tempura is not bought from the supermarket, but specially prepared by himself. The ingredients for making tempura are mainly seafood and fresh vegetables. The menu in the store is adjusted at any time according to the changes of the season.

The purpose is to allow guests to eat the most seasonal vegetables.

Just like the catfish just now, when the catfish was served, Li Feng found that although the two catfish had been fried, they still maintained a swimming posture. They were placed on the painted wooden plate, and they were like living swimmers.

Moving specimens.

Li Feng was very curious, "Mr. Zhangshan, why did you blow up the catfish into such a vivid shape?"

Mr. Zhangshan: "After the catfish is caught, ice must be added immediately to let it hibernate. When it is delivered to the store, the fish is in a state of hibernation. After the whole fish is put into the pot, it begins to wake up. After waking up, the catfish

The fish swims in the oil pan and is fried instantly while swimming, so it can maintain the most graceful swimming posture."

Li Feng felt shocked. This kind of process was a bit cruel, but it could indeed maintain the most delicious taste and most attractive appearance of the catfish.

This is Kung Fu, and this Kung Fu is also an art.

In addition to the ingredients, the condiments are also very particular. The fine salt is snow-white fine salt produced in Miyako Island, Okinawa Prefecture, called "snow salt". The green yuzu is squeezed from fresh green yuzu produced in Oita Prefecture, Japan.

.The grated radish is made from Hokkaido radish, which is crisp and sweet. Therefore, from the preparation of tempura oil, to the selection of ingredients, to the selection of condiments, every step reflects the owner's meticulousness and delicacy.

Song Jia next to her asked Mr. Zhang Shan curiously: "Are you blood type A?"

He smiled and said: "Yes, and I am still a Virgo."

There are many people with type A blood in Japan, and the pursuit of perfection has become a talent of Japanese craftsmanship.

Finally, Li Feng asked a profound question, "Mr. Zhangshan, do you think there is any difference between Chinese cuisine and Japanese cuisine?"

Mr. Zhangshan thought for a second and then gave his answer, "China is fire, Japan is water!"

Li Feng didn't understand it at first, but on the way back, the more he thought about it, the more he was right, "China is fire", the Chinese really like to use fire, high fire, medium fire, small fire, warm fire... "Japan is water"

, Japanese cuisine does like to use water.

It seems that this trip is not only a food trip, but also a spiritual trip. Sometimes I have to admire the Japanese people's persistent research spirit to achieve the ultimate in these simple things, like the airport cleaning Haruko Shinjin, fried

Tempura’s Shoyama Maei…

Making simple things perfect is the way!

Chess, tea ceremony, flower arrangement...

****

I really had a great time today. I went shopping and ate delicious food. In the evening, the two of them returned to the hotel. When Li Feng looked at the things he bought, he realized that most of them were clothes that Song Jia helped him choose. He couldn't help but

smiled bitterly.

It is not good for women to be too sensible sometimes, as this can easily make men feel distressed!

Thinking of this, Li Feng decided to pamper Song Jia well at night!
Chapter completed!